40 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

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Nutrition Facts

256 calories; 8.3 g total fat; 93 mg cholesterol; 2390 mg sodium. 25.5 g carbohydrates; 21.2 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking because I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front green lid) 1 tbsp and it was VERY HOT... will probably decrease that next time. But oh my was it GOOD!!! Read More
(10)

Most helpful critical review

Rating: 3 stars
11/20/2006
This is a very easy and quick soup recipe but tastes nothing like a traditional hot and sour soup. I will probably not make again. Read More
(5)
40 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/09/2004
Very nice recipe but not anything like hot and sour soup - more similar to miso soup if anything. But highly recommended all the same. Read More
(16)
Rating: 5 stars
02/18/2009
Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking because I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front green lid) 1 tbsp and it was VERY HOT... will probably decrease that next time. But oh my was it GOOD!!! Read More
(10)
Rating: 5 stars
01/03/2008
I made this recipe minus the mushrooms and cabbage and it was DELICIOUS!!! a few of my coworkers smelled it and asked for the recipe i passed it on and got rave reviews from them as well!! SIMPLE and delicious nice bit of zip! Read More
(9)
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Rating: 4 stars
09/17/2006
The reviewer before me said that this soup was more like miso and I have to disagree with that. It's definitely hout and sour soup and I like the fact that all of these ingredients were easy to find (I live in a small town) and the soup was easy to make. i'm fighting a cold and that's why I chose this recipe. It definitely got the job done for me. It's a good "feel-better" hot and sour soup. Read More
(6)
Rating: 5 stars
12/29/2008
Very good recipe and just what the doctor ordered to cure my sore throat! I didn't have cabbage or mushrooms on hand so skipped those. I also wanted to make it a little spicier so i added 1 TBSP Chinese-style Chili Garlic sauce another 1 TBSP pureed fresh ginger root and instead of the citric acid I used 2 TBSP lime juice. Delicious! Read More
(5)
Rating: 3 stars
11/20/2006
This is a very easy and quick soup recipe but tastes nothing like a traditional hot and sour soup. I will probably not make again. Read More
(5)
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Rating: 4 stars
12/13/2010
Delicious!! Be sure to add the chili paste and rice vinegar to taste. I also added miso paste and bits of dried seaweed (there's a better asian name for this) that I didn't know what to do with; not traditional but great addition. Read More
(5)
Rating: 5 stars
04/28/2007
Absoutely amazing! I didn't use the thai chili sauce as I didn't have any on hand. Without it this is still absolutely fantastic. A shame there is so much sodium perhaps using low sodium broth and soy sauce would remedy that. Read More
(4)
Rating: 4 stars
09/21/2009
This is a good recipe! I felt quite healthy after eating. I modified it only a little bit. Instead of silken tofu I used firm which was fine. I also thinly sliced two cloves of garlic and threw them in with the green onions. Drizzled 2 eggs instead of 1. Used 6 cups of water instead of 4 but only used 4 cups worth of veggie boullion. Finally used red Thai curry paste and low-sodium soy sauce. I'm unsure where the "sour" comes from - I used double the rice vinegar (love vinegar) and it wasn't really very sour at all. It was good though with the extra water added and low-sodium soy it was nicely balanced and not too salty at all. Read More
(4)